Chilled Spanish Gazpacho
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
156
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 156 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 359 mg | (9 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 slices Toast
- ½ small Cucumber
- 1 onion
- 1 red paprika
- 3 garlic cloves
- 1 can Diced tomatoes (400 grams)
- 4 Tbsps olive oil
- 150 milliliters Vegetable broth
- salt
- peppers
- Chili powder
- Basil (for garnish)
Preparation steps
1.
Remove crust from bread. Peel and halve cucumber lengthwise, remove seeds and chop. Peel onion. Rinse and halve bell pepper, remove seeds and ribs, and thinly peel into strips with a vegetable peeler. Chop pepper and onion. Peel garlic. Transfer all prepared ingredients and up to 1 clove of garlic to a blender or food processor. Add diced tomatoes and puree until smooth. With motor running, add 3 tablespoons oil along with broth. Puree until completely smooth. Season with salt, pepper and chili powder. Let chill at least 30 minutes.
2.
Cut remaining clove of garlic into thin slices. Rinse basil and shake dry. Fill 4 glasses with gazpacho and garnish with garlic slices and basil.
